2 1/4 cup all-purpose flour
1/3 cup slivered almonds -- chopped
1 and toasted
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 tbsp vegetable oil
2 eggs
3 tbsp minced lemon rind
1/4 cup fresh lemon juice
1 vegetable cooking spray
1 egg white -- lightly beaten
Directions
Combine flour and next 3 ingredients, and set aside. Combine sugar,
oil, and eggs in a large bowl; beat at high speed of an electric
mixer until thick and pale (about 5 minutes). Add lemon rind and
lemon juice, and beat until well blended. Stir in flour mixture until
well blended.
Turn dough out onto a lightly floured surface, and divide dough into 2
equal portions. Shape each portion into an 11-inch-long roll. Place
cookie rolls about 2 inches apart on a large baking sheet coated with
cooking spray, and flatten each roll to an 1-inch thickness. Brush
rolls with egg white.
Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to
a wire rack, and let cool. Slice each roll diagonally into 20
(1/2-inch) slices. Place slices on baking sheet. Bake at 350 degrees
for 20 minutes or until dry. Cool completely on wire racks. Yield: 40
cookies (serving size: 1 cookie).
Recipe By : Cooking Light, Jul/Aug 1994, page 122
From: Conni Marais (X3648) On Fri, Aug
Servings: 40 servings
Lemony Almond Biscotti Recipe brought to you by Recipe Ideas
Categories: Biscotti; Cookie; Fruit; Italian; Nut
The History of Recipes
Experts have tracked the existence of recipes far back into antiquity, in truth as far back into history as the early Egyptians, and possibly even further than that. In practice though, sadly, these old cook books were just primitive pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote some documents which described recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and desserts, something we still use today. Additionally, he tells us how the ancient cooks made use of a wide range of aromatic flavors, including many that are still in use today for example bay, fennel and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books dating from the 14th Century : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of food on the menus of the upper classes of that period. In the 15th century, people returning from the crusades brought back many new spices and herbs from the Middle-East, such as parsley, basil and rosemary. The introduction of these new tastes prompted an explosion in books on cooking, most of which are now in private libraries. By the arrival of the twentieth century, cook books are increasing in popularity mostly due to increased literacy, more free time and being a little richer. |
We hope you enjoy this Lemony Almond Biscotti recipe.
